Fruited Basmati And Wild Rice Blend With Pecans

Recipe Ingredients

1/4 cup	59ml	Olive oil - divided
2 cups	320g / 11oz	Brown basmati rice - rinsed, drained
1 cup	160g / 5.6oz	Wild rice - rinsed, drained
6 cups	1422ml	Vegetable stock
1 teaspoon	5ml	Salt
2 cups	125g / 4.4oz	Thinly-sliced green onions
1 1/2 cups	165g / 5.8oz	Diced celery
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Dried thyme
1 teaspoon	5ml	Dried sage
1/2 cup	46g / 1.6oz	Dried cranberries
1/2 cup	73g / 2.6oz	Pecans - roughly chopped
1/3 cup	48g / 1.7oz	Dried apricots - finely diced
1/3 cup	48g / 1.7oz	Freshly-chopped parsley
1 1/2 tablespoons	22ml	Tamari
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

In a large saucepan, heat 2 tablespoons olive oil. Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly. Add the vegetable stock and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes. Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.

Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 tablespoons olive oil for 5 to 7 minutes or until soft. Add the garlic and dried herbs, and saute an additional 2 minutes. Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes.

Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2 to 3 minutes or until heated through. Taste and adjust the seasonings as needed. Transfer the rice blend to a large bowl for service.

This recipe yields 8 to 10 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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